Tempeh Reubens With Pimento Cheese

The last time I blogged about Tempeh Reubens was over two years ago in December of 2012!! Geesh I can’t believe my blog has actually been going on for that long. It’s definitely time for an update on my all time favorite hot sandwich. And what perfect timing for a reuben craving, as today is Saint Patricks Day! Woo hoo! I shall be celebrating by sinking my teeth into these delicious, crispy, cheesy, ooey gooey sandwiches. Yes!

Not that I’m Irish. Because I’m not. Nor do I have a strong urge to eat Irish food or drink green beer on this grand day of celebration. Because I don’t. Really… I just want to eat tempeh reubens. Because they’re delicious. And a green, four leaf clover-inspired holiday is a good enough reason as the next! Tempeh reubens are on the menu tonight.

This round of tempeh reuben’s is slightly different than my originals. I didn’t marinate the tempeh. Mainly because that takes planning which I don’t always have time for. Plus, I find that a quick drizzle of tamari soy sauce adds enough meaty flavor to the tempeh, the marinade is just a waste of time! Lastly, I swapped out the avocado for a spicy pimento cheese spread. Which is awesome! I’m very much into pimento cheese lately. Especially on tempeh reubens. Did I tell you I have tempeh reubens on my mind??? I do!

This is the perfect veggie spin on your classic reuben. It has all the same delicious flavors – tart sour kraut, tangy Russian dressing all served up between two crispy buttery pieces of rye bread. It truly is the best way to celebrate St. Patty’s day. Enjoy!

Preheat skillet over high heat and add tempeh – searing on both sides. Remove from pan and set aside. Brush on the soy sauce to each side of the tempeh while hot – it’ll absorb quickly and give the tempeh slices great flavor!

In a medium bowl add the drained and rinsed sauerkraut and Thousand Island dressing. Mix well and set aside.

To assemble the sandwiches: start with one piece of rye bread. Smear on about 1/4 cup of pimento cheese spread.

Layer on 4-5 slices of the seared tempeh. Top with a few heaping tablespoons of the sauerkraut mixture and top with another piece of rye bread. Assemble four sandwiches.

I used a panini press to toast up these yummy sandwiches. But if you don’t have a panini press, heat a large skillet over medium high heat, spray with nonstick spray and add sandwiches 2 at a time. Press down with another pan topped with heavy cans to make a “pressed” sandwich.

Cook until golden brown on the bottom and then flip over to brown the topside of the sandwich. When finished, slice in half and serve warm!